Yield: 4 servings
|1¾ pounds||Zucchini; cut into strips|
|\N \N||Salt and pepper|
|½ teaspoon||Garlic powder|
|¼ cup||Fresh lemon juice|
|1 cup||Gruyere cheese|
Put the zucchini in a casserole dish with the butter and 2 to 3 tablespoons water. Season with salt and pepper, add the garlic powder and stir well. Cover and microwave on HIGH for 14 minutes.
Put the cornstarch in a small bowl and mix to a smooth paste with the lemon juice. Add the egg and whisk until foamy.
Drain the zucchini, reserving the cooking liquid. Pour the liquid into the bowl containing the cornstarch and egg mixture. Microwave, uncovered, on HIGH for 1 minute. Whisk. Taste and adjust seasoning.
Put the zucchini in a warmed serving dish. Add the Gruyere, stirring carefully. Pour the sauce over, stir again and serve.
_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books ISBN 0-8317-5985-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-05-95